This one is for my high protein girlies!! Or anyone who is looking to get as much protein in their meals as possible without compromising and making a chicken breast, rice, and veg. This sheet pan pizza is chock full of toppings, and the gluten-free crust is perfectly crispy on the edges, and sturdy enough to hold everything up! This one is a bit more of a labor of love, but try it out for your next pizza night — it makes 4 – 6 very generous slices.

Brussels Sprout, Shallot, and Chicken Sausage Sheet Pan Pizza Ingredient Notes

Shaved Brussels Sprouts: Brussels sprouts are tender and slightly nutty when cooked, adding a delicious earthy crunch to the pizza. Shaving them thin allows for quick cooking and even distribution across the crust. They provide fiber, vitamins, and a fresh, green flavor that balances the richness of the sausage and cheese.

Chicken Sausage: Chicken sausage is a lean protein that adds savory, meaty flavor without excess fat. Its mild seasoning, especially in varieties like apple chicken sausage, complements the sweet and aromatic toppings. Sliced thinly, it cooks quickly and crisps up nicely on the pizza.

Cannellini Beans: Cannellini beans form the creamy base of the white garlic sauce, contributing smooth texture and subtle sweetness. They provide plant-based protein and fiber, making the sauce hearty and nutritious. Blended with garlic and olive oil, they add richness without dairy.

Full-Fat Plain Greek Yogurt: Greek yogurt gives the gluten-free pizza dough tenderness and moisture while boosting protein content. It reacts with the baking powder to help the dough rise and become soft yet sturdy enough to hold toppings. Its slight tang enhances the overall flavor of the crust.

Brussels Sprout, Shallot, and Chicken Sausage Sheet Pan Pizza

Recipe by Jenn Lueke

4.3 from 17 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

This one is for my high protein girlies!! Or anyone who is looking to get as much protein in their meals as possible without compromising and making a chicken breast, rice, and veg. This sheet pan pizza is chock full of toppings, and the gluten-free crust is perfectly crispy on the edges, and sturdy enough to hold everything up! This one is a bit more of a labor of love, but try it out for your next pizza night — it makes 4 – 6 very generous slices.

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Ingredients

White garlic sauce
15 ounces can cannellini, great northern, or navy beans, drained and rinsed
2 tablespoons olive oil
2 tablespoons water, plus additional as needed to thin
1 garlic clove, peeled
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon ground black pepper
Pizza dough
1 3/4 cups gluten-free 1:1 baking flour, plus additional for shaping and rolling
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 1/4 cup full-fat plain Greek yogurt
Toppings
1 tablespoon olive oil
1 shallot, peeled and thinly sliced
2 1/2 cups shaved brussels sprouts (about half of a 12 ounce bag)
3 garlic cloves, peeled and minced
2 teaspoons dried thyme
1 teaspoon kosher salt
12 ounces chicken sausage, sliced into 1/4-inch pieces (I used apple chicken sausage)
1/2 cup crumbled feta (optional)
honey or hot honey, for topping (optional)

Directions

Preheat the oven to 425F and line a 15”x10” sheet pan with parchment paper.
Add all of the garlic sauce ingredients to a blender or food processor and blend on high speed until smooth. If needed to thin, add additional water 1 tablespoon at a time and continue blending until smooth but thick. Set aside.
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the Greek yogurt and use a rubber spatula to mix it into the dry ingredients. Once you’ve mixed as much as you can with the spatula, use clean hands with a dusting of flour to gently knead the dough. Continue kneading until the yogurt is fully incorporated into the flour and you’re left with a soft, but not sticky, dough. If needed, add additional flour one tablespoon at a time to remove any stickiness.
Transfer the ball of dough to the sheet pan and sprinkle lightly with flour. Use clean hands to press the dough into a thin rectangle, about 13 inches by 10 inches, and about 1/4-inch or less in thickness. If desired, you can also use a circle pizza stone and roll into a thin circle using a rolling pin. Place the sheet pan on the bottom rack of the oven and bake until slightly browned on top, 15 to 17 minutes.
While the pizza dough bakes, heat the olive oil in a large skillet over medium heat. Add the shallot and brussels and cook until the shallot is translucent and beginning to caramelize, 4 to 5 minutes. Stir in the garlic, thyme, and salt, and continue cooking until fragrant, 1 to 2 minutes.
Top the baked pizza crust with the garlic sauce in one even layer. Evenly distribute the vegetable mix and the sliced chicken sausage over the crust, then sprinkle the feta on top. Bake on the bottom rack of the oven until the cheese has melted and the sausage has browned, 10 to 12 minutes.
Cool the pizza completely before cutting into 4 even rectangles. Enjoy immediately for best results with honey drizzled on top.

Notes

Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in the oven at 400F until warm.
Dairy-Free: For a dairy-free option, swap the Greek yogurt for plain dairy-free yogurt and add additional yogurt or flour as needed to get the dough consistency. Omit the feta or use vegan feta and swap the chicken sausage for veggie sausage.
Crust: Use this crust recipe as a base and build your own sheetpan pizza using your favorite sauce, veggies, and meat!